Make this a meal with our favorite coconut rice, cauliflower rice, or perfectly cooked basmati rice. [convertkit form=1656505] Let’s be honest, when it comes to butter chicken, what most of us are after is the irresistible sauce. This vegan version has everything we love about the classic: a rich, full flavor curry sauce and lots of it. With tender pieces of tofu, corn, and peas, it’s a lightened-up dish with lots of delicious sauce to soak up with naan or rice. Adjust the heat level by using a milder chili powder for an easy better-than-takeout meal the whole family will love! If garam masala is new to you, it’s a blend of several Indian spices that add incredible flavor to dishes. It’s easy to find in the spice aisle of most well-stocked grocery stores. If you don’t have one or two of the spices, you can still make it and it will taste great. Here’s everything you’ll need:
Avocado oil – or another neutral-tasting oil will work. Onions, ginger + garlic – traditional curry ingredients sautéed in a little oil to season the sauce. Spices – garam masala, turmeric, coriander, cumin, chili powder, and cardamom pods. Crushed tomatoes – this makes the base of the sauce. Almond butter – adds richness and a smooth velvety texture. Coconut milk – lends its wonderful creaminess. Coconut sugar – to add a bit of sweetness. Frozen peas + corn – we love our veggies and these work well together in this dish. Soft tofu – cut into bite-sized cubes before warming in the sauce.
Swap the peas and corn for your favorite diced veggies and cook them in the sauce. Make it spicy by adding cayenne powder, or a spicier chili powder. Use firm tofu for a more meaty texture.
If you’re cooking for a crowd, serve it with a couple of other vegetable curries like our coconut black lentil curry and chickpea, tofu, and eggplant curry.
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